In a small pot, over medium heat, add honey, lemongrass, shallot, garlic, chili, star anise, ginger and cinnamon stick. Bring to a simmer, then remove from heat and let sit for 10 minutes. Then strain over a bowl and set aside.
In a small pot, over medium heat, add water, vinegar, salt, sugar and peppercorns. Bring to boil, then remove from heat and set aside. Next, add your juilenned vegetables to a mason jar, then pour over your pickling liquid to cover. Add a lid, and set aside.
Make 1/4 inch scores on the skin side of your duck breasts in a cross-hatched pattern. Then season generously with salt on both sides. Place skin down into a cold pan. Then turn the heat to medium high. Cook for 3-5 minutes or until brown and cripsy. Then flip and cook for 2 more minutes. Next add a generous amount of your infused honey and baste until 129f. Remove and let rest for 5-10 minutes.
Slice your baguette as shown, then add a generous amount of mayo, sliced duck, sliced cucumber, pickled vegetables, jalapeno, cilantro and green onion. Slice in half and enjoy!
